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Sun Dried Tomato and Arugula Spread

You know all those fancy, pre-made spreads you see in the store? Well, they are just as easy to make at home, and you will totally impress everyone, including yourself.

All you need for this vegan, gluten-free Sun Dried Tomato Arugula Spread is a good food processor. I served it with crackers, but you can serve it with vegetables, toasted bread, fresh baked bread, pretty much anything you like to use to dip.

It can also be used as a sandwich spread, as it will add a more complex flavor.

Sun Dried Tomato and Arugula Spread

By Michelle Maskaly, The Adirondack Chick

3 cups wild arugula

1, 3.5 ounce bag of sun dried tomatoes

3/4 cup olive oil (divided into 1/4 cups)

salt (to taste)

Put the arugula in a food processor an pulsate several times to slightly chop the leaves. Add the bag of sun dried tomatoes and pulsate again.

Using 1/4 cups add the olive oil and process. In between each 1/4 cup scrape down the sides of the bowl.